40min 2 ppl
Chicken Tikka Phaal
55 minutes
2 people
Medium
55 min · 11 steps
Medium: 31–60 min or 7–12 steps
370 kcalper person
Protein 46g
Carbs 12g
Fats 16g
About this dish
Charred, smoky chicken tikka combined with the fiercely hot phaal curry sauce — the smoky marinade provides a welcome contrast to the multi-chilli heat of the gravy.
Allergy Info
Dairy, Sulphites
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Fresh Corianderroughly chopped1 small handful
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 4cm chunks375 g
- Birdfinely sliced1.5
Dairy & Eggs
- Full-Fat Plain Yogurt60 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
Spices & Seasonings
- Kashmiri Chilli Powderfor marinade1 tsp
- Ground Cumin0.5 tsp
- Ground Corianderfor marinade0.5 tsp
- Garam Masalafor marinade0.25 tsp
- Saltfor marinade0.25 tsp
- Cumin Seeds0.5 tsp
- Ground Corianderfor sauce1 tsp
- Kashmiri Chilli Powderfor sauce1 tsp
- Hot Chilli Powder0.5 tsp
- Dried Red Chilliesdeseeded and roughly broken2
- Ground Turmeric0.25 tsp
- Garam Masalafor sauce0.25 tsp
- Saltto taste
Oils & Condiments
- Lemon Juice0.5 tbsp
- Vegetable Oil1.5 tbsp
- White Wine Vinegar0.5 tbsp
Utensils
- Large mixing bowl
- Foil-lined baking tray
- Grill (broiler)
- Meat thermometer
- Large heavy pan
- Wooden spoon
- Chef's knife
- Chopping board
- Grater
Method
1
Cut the chicken thighs into 4cm chunks. Finely dice the onion, mince the garlic, grate the ginger, slice the bird's-eye chillies, break the dried red chillies, and chop the fresh coriander.
Approx. 10 minutes
2
In a bowl, mix the yogurt, lemon juice, Kashmiri chilli powder, ground cumin, ground coriander, garam masala, and salt. Add the chicken, coat thoroughly, cover, and refrigerate for at least 1 hour.
Approx. 60 minutes
3
Preheat the grill to high. Spread the marinated chicken on a foil-lined baking tray and grill for 12–14 minutes, turning halfway, until charred at the edges. Check the internal temperature reaches 74°C with a meat thermometer. Set aside.
Approx. 14 minutes
4
Heat the vegetable oil in a large heavy pan over high heat. Add the cumin seeds and sizzle for 30 seconds.
Approx. 1 minutes
5
Add the onion and cook for 10 minutes until deep golden.
Approx. 10 minutes
6
Add the garlic, ginger, bird's-eye chillies, and dried red chillies. Cook for 2 minutes.
Approx. 2 minutes
7
Add the tomato purée, ground coriander, Kashmiri chilli powder, hot chilli powder, and turmeric. Cook for 2 minutes.
Approx. 2 minutes
8
Add the tinned tomatoes and white wine vinegar. Cook for 5 minutes until reduced.
Approx. 5 minutes
9
Add the grilled chicken tikka and stir to coat. Cook for 5 minutes.
Approx. 5 minutes
10
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
11
Serve garnished with fresh coriander.
Approx. 1 minutes
